Up until more recently than I'd like to admit, I pronounced "macaroon" and "macaron" the same way. However, these macaroons (mack-uh-roooooons) could not be more different than the colorful french pastries spattered all over Instagram (mack-uh-rohns).

All I know is that you 100% definitely need a pastry scale to make macarons. Macaroons - not so much. In fact, I barely measured these ingredients, and sloppily mushed them all together with a fork. The result was still perfect.

WHAT YOU NEED:

2 egg whites, beaten

1/2 cup sugar

2 cups shredded coconut

1 teaspoon vanilla extract

Pinch of salt

2/3 cup chocolate chips

HOW TO:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, beat egg whites with a fork. Stir in other ingredients until well mixed. Roll tablespoon-sized balls between wet hands and place on baking sheet. These will not spread and can be placed closely together.

Bake for 15 minutes or until just golden on the edges. Cool completely on baking sheet.